Cooking TimeUp to 1 Hour
2-3 lb Oshēn Salmon, skin-off
1 cup wood chips
¼ cup brown sugar
4 tbsp. kosher salt
Few sprigs of thyme
1 cup creme fraiche
1 lemon, juiced
We can't get enough of the silky, flavorful, and moist ingredients used in chef Stephanie Williams' Oshēn Smoked Salmon. Chef Williams, of Rooted Montauk, used fresh and local ingredients to create a dish for the Kate Bock x Hamptons Magazine event that is as delicious as it is pretty. These bites make for the perfect light start to dinner and are a hit at any party.
Oshēn Smoked Salmon
Mix sugar, salt, and thyme together in a small bowl and rub the mixture onto the salmon.
Cover the bowl and let chill overnight in the refrigerator.
Soak wood chips in water for 30 minutes. Then drain the water from the bowl and place the wood chips into a roasting pan.
Set a wire rack over the wood chips.
Take the salmon out of the refrigerator and remove the salmon from the bowl. Pat dry.
Drizzle the salmon with olive oil and place it on the wire rack, skin-side down.
Place the roasting pan on high heat until the wood chips start to smoke.
Reduce the heat to low and tightly cover the roasting pan with a few layers of foil. Cook for 30 minutes.
Let the salmon cool completely, still covered. Once the pan is cool, in a large mixing bowl, flake the salmon and lightly mix in creme fraiche, lemon, ground black pepper, and chives.
Serve with cucumbers or toast to plate.
About the Event
The Topping Rose House in Bridgehampton, NY brought beautiful people and beautiful food together in the same space. Hosted by Supermodel Kate Bock and Hamptons Magazine, attendees of the event worked up a sweat with a thrilling workout class lead by DanceBody CEO Katia Pryce.
We were thrilled to partner with Rooted Montauk to provide postworkout bites created uniquely for the event. To find more recipes from the event, check out chef Stephanie Williams' colorful Beet Cured Oshēn Salmon which is delightfully refreshing during the summer season.